Taste Tidbits

OCEAN PRIME Phoenix is offering a new shellfish tower and Champagne offer for the full month of December (pictured). From fresh oysters and lobster to shrimp and crab meat, every three-tiered Smoking Shellfish Tower can be completely customized to a guest’s tastes and celebration. The made-to-order appetizer is then served with Ruinart, which has been producing Champagne since 1729.

Sandbar Mexican Grill has unveiled its new holiday menu with special menu items include turkey tacos, smoked salmon taquitos, and specialty holiday cocktails like the festive Caramel Apple Mimosa. The dishes and cocktails are available through Jan. 1.

Available now through Dec. 25, stop by Sprinkles for its limited-time Chocolate Peppermint cupcakes. This Belgian dark chocolate cake is topped with bittersweet chocolate-peppermint frosting and sprinkled with crushed peppermint candies. Plus, Dec. 15 is National Cupcake Day and Sprinkles wants to help you celebrate. Sprinkles will be adding extra sprinkles inside their Sprinkles Cupcake, and one of those lucky cupcakes will have gold sprinkles. If you are the lucky winner of the gold sprinkles, you will win a $100 gift card.

Royal Palms Resort and Spa is hosting a Champagne dinner as part of its popular “Cellar Series in the Mansion Courtyard” on Dec. 15 starting with a cocktail reception at 6 p.m. Guests are invited to dine under the stars in the historic resort’s Mansion Courtyard and enjoy a four-course, prix-fixe menu by Chef Todd Allison of T. Cook’s, paired with some of the best bubbly from the Champagne region. $130 plus tax and gratuity per person. Reservations are required by calling 602.808.0766.

On Dec. 14 Chef Matt Taylor of Gertrude’s at Desert Botanical Garden is welcoming Robert McGrath to the kitchen for an intimate evening at the Chef’s Table with incredible food, delicious wine, and one-on-one time with two great chefs. Starting at 6 p.m., thee seven-course dinner with wine costs $175 plus tax and gratuity per person. A credit card is required to reserve a space. Call 480.719.8600 for reservations.

Join Executive Chef Sean Currid for the Maker’s Mark Whisky Dinner at Blue Hound Kitchen & Cocktails at Kimpton Hotel Palomar Phoenix. He will be preparing a three-course, prix-fixe menu with whisky pairings including Maker’s Mark, Maker’s 46 and Maker’s Cask Strength. Guests will also receive a limited-edition United States Bartenders Guild (USBG) challenge coin. The dinner starts at 6:30 p.m. and is $55 plus gratuity and tax per person.

Join 5th and Wine for a very special Sugar Plum Fairy Tea (complete with tea sandwiches, truffles, cookies and more) to celebrate “Scottsdazzle 2016″ on Sunday, Dec. 11 from 2 to 4 p.m. $40 plus tax and gratuity for adult and child. Feel free to come dressed as a princess or fairy. Call 480.699.8001 for reservations.

On Wednesday, Dec. 14 from 5 to 9 p.m., The Market Restaurant + Bar by Jennifer’s is hosting a Wild Wednesday fundraiser and will donate 10 percent of dinner sales in support of Wild World Education’s project “A River Runs Through Arizona.” The project offers youth outdoor experiences in Lower Salt River Canyon & Superstition Wilderness.

The public is invited to attend the special Grand Opening Celebration of Sugar Happy bakery & coffee, a new cafe, in Scottsdale on Saturday, Dec. 10, from 10 a.m. to 1 p.m. Complimentary coffee and delicious samples of baked goods will be served from 10 a.m. to 1 p.m. There will also be free face painting for the kids.

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